Directions

Heat olive oil in a medium skillet over medium heat. Add onions, rosemary and garlic. Cook for about 3-4 minutes. Add vinegar and honey. Turn heat to high and cook for 5 more minutes or until half of the vinegar cooks off. Remove the onions with a slotted spoon and set aside leaving the liquid in the pan.

Add mushroom to the skillet and stir to coat. Cook for 5-6 minutes or until soft. Remove from heat.

Whisk vegetable stock and pumpkin in a saucepan and bring to a simmer over high heat. Remove from each and slowly whisk in polenta. Add cheese and half the onions and stir to combine.

Preheat oven to 400 degrees. Spray a tart dish with non-stick cooking spray. Transfer polenta to dish. Let stand for 10 minutes. Place in oven for 10 minutes. Turn oven to broil and cook for 2 more minutes.